gongura pappu , how to make andhra style gongura pappu recipe

Recently I have posted Gongura pulihora in my blog, following today I want to share with you another interesting recipe using gongura a.k.a sorrel leaves. As I said before gongura is widely used in Andhra cuisine, it gives nice tart flavor to the food that is cooked with it.

Gongura Pappu is a very basic dal recipe that is served with rice and spicy koora or pachadi. It is not only easy to prepare, also packed with vitamins, minerals, iron and significant amount of magnesium and potassium. Hence strengthens the immune system if included in diet regularly.

Preparation & Cooking Time : 30 minutes

Yield :serves 2


Thoor dal - 1/2 cup
Gongura leaves - 2 cups, washed and chopped
Green chilli - 3
Onion - 1medium, chopped
Garlic - 4 cloves,crushed
Turmeric Powder- 1/4 tsp
Ghee - 2tbsp
Cumin Seeds - 1tsp
Red chilli- 2, broken into pieces
Asafetida, a pinch
Ghee - 2tbsp
Salt to taste


  1. Firstly wash the dal with sufficient water for twice. Heat a pan, put the dal to the hot pan, roast until aromatic.
  2. In a pressure pan - combine dal, chopped gongura, green chilli, turmeric powder and onion. Pour in sufficient water to cook. Close the lid and cook for 3-4 sounds over medium-high heat. Once cooled open the pan and mash the cooked dal well. Add needed salt and mix well.
  3. Meanwhile, add ghee in a hot fry pan to season. Add cumin, broken chillies and crushed garlic. Fry well until garlic turns slight golden. Add asafoetida. Put the seasoning to the cooked gongura dal.
  4.  Serve the hot gongura pappu with rice and curry.  



  • Gongura leaves basically has a tart flavor, so no need to add tomato in this recipe.
  • Seasoning with ghee improves taste of the gongura pappu. So do follow the same.


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